Learn how to make the ultimate chocolate chip cookie! Soft, buttery and loaded with both milk and dark chocolate! Made without pudding mixes or special ingredients. For me, this is the perfect chocolate chip cookie! Give these a shot because you won’t be disappointed!

***PLEASE keep in mind these directions must be followed exactly for the cookies to turn out correctly! If any step is changed, it changes the final outcome of the cookie!***

What you’ll need:
7 Tbsp frozen unsalted butter (do not use margarine!)
2/3 cup white sugar
2 Tbsp light brown sugar
1 large egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 (4.4oz) Hershey’s chocolate bars (1 milk chocolate and 1 Special Dark chocolate)

Using only 3/4 of each chocolate bar, chop into 1/4″ pieces. Put into a bowl and set aside. There should be approximately 1 cups of chocolate chunks. You can also use chips as well but the cookies are not as good with chips. If you do use chips, use 1 cup.

Put frozen butter into a bowl and microwave for about 1 minute or until butter is just slightly melted. Add to the bowl of a stand mixer or another large bowl. Beat until melted butter is incorporated back into the solid (now softened) butter. *Not doing this step this way and using room temp softened butter changes the texture of the cookie.*

Add in sugars and beat for 1-2 minutes or until the sugars are mostly dissolved into the butter. Scrape down the beater and sides of the bowl and add the egg and vanilla extract. Beat on medium JUST until the egg and vanilla are incorporated. *Over beating changes the final texture of the cookie.*

Scrape down the beater and sides of the bowl and using a wooden spoon, stir in the flour, soda and salt. Mix just until flour is incorporated. Stir in the chocolate pieces. Cover the dough and refrigerate until well chilled. *Not chilling the dough makes the cookies turn out differently!*

Preheat oven to 325*F. Grab a spoonful of the dough and gently roll into a ball about the size of a golf ball. Flatten slightly and put onto an ungreased cookie sheet. Place cookies about 4″ apart. Bake for 10-12 minutes or until the cookies are just BARELY lightly browned around the edges. Watch them closely! Under baking is better than over baking here! When done, let sit on the cookie sheet for a few minutes before removing to a cutting board or your counter to cool completely. Let cookie sheet come back to room temperature before making more cookies.

Recipe yields about 10 4″ cookies. Enjoy!

Music by Kevin MacLeod (http://incompetech.com)